Fillet Steaks from Beef with Pepper Sauce and Blue-yellow Potato Gratin

for the steaks Press the fillet slices evenly thick, if necessary tie "round" with kitchen twine, let the pan get hot over high heat, add the oil, then reduce the heat slightly. Put the fillet steaks in the pan and fry for 1 minute on each side. Then on one

Place the preheated plate and cover with a second plate, leave to rest for 5 minutes. Remove the pan from the stove. Now put the pan back on the stove. Salt and pepper the steaks, place in the pan and fry for another 2 minutes on each side (then the steaks are medium)

Put the steaks back on the plate, cover and let rest for another 5 minutes before they are served on well-warmed plates. NOTE: The fact that the fillet rests briefly and the meat juice comes to rest again makes the steaks particularly tender

For the pepper sauce, crush the peppercorns in a mortar and then simmer them in the foamed butter in a saucepan. (This creates a really great aroma) Then add the shallots cut into cubes and cook until they are soft.

Pour in the wine and let it simmer. Fill up with broth and let it simmer again. Then add the cream and reduce the sauce to the desired consistency. Season again to taste and keep warm

Peel the potatoes, cook them until they are done (the blue ones have a shorter cooking time, so please be careful) let them cool down a little and cut them into slices. Grease a gratin dish with oil and layer the potatoes like a roof tile (blue and then yellow again). Whip up the salt, pepper and cremé fraiche.

Put the cheese on the potato mixture, then generously pour the cream over it and put it in the oven preheated to 150 degrees. The gratin is ready after about 20 minutes and can be served with the other ingredients.

We had bacon beans as a side dish